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5.0 from 30 votes

Spicy Vegan Chorizo and Potato Soup

This is a hearty, warming, full-meal soup with vegan chorizo, aromatics, kale, and potatoes in a spicy broth.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 430 kcal
Course: Soup

Ingredients

  • 1 batch Homemade Tofu Chorizo, recommended Or sub 1 package store-bought vegan chorizo such as No Evil Foods or Trader Joe's (TJ's tends to overpower).
  • 2 medium yellow onions, chopped
  • 8 cloves garlic, minced
  • 16 ounces cremini or white button mushrooms, sliced
  • 3 tablespoons tomato paste
  • 1 tablespoon smoked paprika
  • ½ teaspoon cayenne Adjust to desired level of spice and depending on how spicy your chorizo is.
  • 3 tablespoons nutritional yeast
  • 2 pounds russet potatoes, peeled and cut into 1-inch pieces
  • 8 cups vegetable broth
  • up to 1 teaspoon sea salt, depending on saltiness of broth
  • black pepper
  • 1 ¾ cups cooked chickpeas or 1 (15 oz) can rinsed and drained
  • 1 small bunch of kale, curly or Tuscan, thick stems removed, chopped
Garnish:
  • plain vegan yogurt Optional but highly recommended.

Instructions

    Cup of Yum
  1. Preheat a large soup pot over medium heat. Cook the onions, stirring occasionally, until softened, about 8 minutes. Add garlic and cook, stirring frequently, 1 to 2 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes.
  2. Add tomato paste, smoked paprika, cayenne, nutritional yeast, and chorizo, and stir to combine. Cook 1 to 2 minutes to heat the chorizo and allow flavors to mingle. Add potatoes, broth, salt, and pepper, and bring to a boil.
  3. Add chickpeas and reduce heat to a simmer. Cook for about 15 minutes or until potatoes are fork tender. Stir in kale, remove from heat, and let sit for a few minutes.
  4. Serve with a generous dollop of vegan yogurt. We loved this soup with homemade cashew yogurt, but store-bought yogurt or sour cream is also fine, as long as it's 100% plain and unsweetened.

Notes

  • Store leftover soup in the refrigerator for up to 5 days. Can also be frozen for extended storage.
  • Nutrition information is an estimate and will vary depending on exact ingredients/brands used. Based on 6 servings per batch of soup.

Nutrition Information

Calories 430kcal (22%) Carbohydrates 53g (18%) Protein 25g (50%) Fat 14g (22%) Fiber 10g (40%) Sugar 9g (18%) Vitamin A 2097IU (42%) Vitamin C 18mg (20%) Calcium 135mg (14%) Iron 6.6mg (37%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 430

% Daily Value*

Calories 430kcal 22%
Carbohydrates 53g 18%
Protein 25g 50%
Fat 14g 22%
Fiber 10g 40%
Sugar 9g 18%
Vitamin A 2097IU 42%
Vitamin C 18mg 20%
Calcium 135mg 14%
Iron 6.6mg 37%

* Percent Daily Values are based on a 2,000 calorie diet.